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Traditional Italian Tomato Sauce


10 -12 roma tomatoes, diced

1 small onion, chopped

2 or more Tbs olive oil

2-3 cloves of garlic, crushed

4 or 5 fresh basil leaves, light chopped or torn 

Salt to taste 


-Bring a large pot of water to a boil

-Gently ease tomatoes into the water with a slotted spoon

-Cook tomatoes until skin cracks (about 2-3 min)

-Remove tomatoes and place in bowl of ice water until cool enough to handle

-Remove from ice water and peel, core, and coarsely chop

-Pour a thin layer of olive oil in the bottom of a large sauce pan and add chopped onion 

-Cook until onion is translucent 

-Add crushed garlic and cook until fragrant (about 1 min) stirring constantly

-Add diced tomatoes and a teaspoon of salt, bring to a boil and cook for about 10 min

-Reduce heat and simmer until sauce reaches desired consistency

-If sauce becomes too thick before tomatoes fully cook add a little water and simmer a few more minutes

-Taste, add more salt if needed

-Add fresh basil just before serving to preserve its flavor

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